| Chirping champs | Crickets gain value through flour for cookies and chapati |

Cricket rearing has gained popularity across Kenya over the last decade, providing an economic lifeline for many households. However, cultural perceptions and the lack of a well-established market continue to hinder the widespread consumption of crickets despite the insects packing more nutrients than red meat. In Kisumu, though, attitudes are slowly changing. Crickets are being ground into flour and used to make pastries such as cookies and the much-loved chapati, helping overcome the stigma around eating insects. Laura Otieno reports on the chirping champions using value addition to tackle the nutritional crisis, one cookie at a time.